Habanero Chicken Quesadillas

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 pound boneless skinless chicken breast, sliced thin
• 1/2 teaspoon ground paprika
• 1 teaspoon fresh lime juice
• 1/2 habanero chile (sliced), or more to taste
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste
• Eight 8-inch flour tortillas
• 6 ounces cheddar cheese, grated
• Salsa, guacamole and sour cream, for serving (optional)

1. Heat a large skillet over medium-high heat.
2. Add the oil, and then stir in the garlic.
3. Cook garlic until soft and then add the chicken, paprika, lime juice and habanero.
4. Cook the chicken for about 3 to 5 minutes or until cooked through.
5. Season with salt and pepper and remove from heat.
6. Set aside.
7. Spread half of the cheese on 4 tortillas.
8. Top with the habanero chicken.
9. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges.
10. Top with remaining tortillas.
11. Heat a large skillet or griddle over medium-high heat.
12. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden.
13. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
14. Remove from the pan and repeat with the remaining quesadillas.
15. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

extravirgin olive oil, garlic, chicken, ground paprika, lime juice, chile, kosher, black pepper, cheddar cheese, salsa

Taken from www.foodandwine.com/recipes/habanero-chicken-quesadillas (may not work)